Next Post
Bang Bang Shrimp Tacos with Fried Avocado.
This post may contain affiliate links, please see our privacy policy for details.
Warming 20 minute Creamy White Bean Lemon Pesto Orzo Soup. Kind of like creamy risotto, kind of like soup, and so DELICIOUS. This is wholesome but comforting and the easiest to make using just one pot and 20 minutes. It’s warm and creamy, swirled with basil pesto, and finished with parmesan and a pinch of black pepper. Doesn’t get simpler or more delicious.
Sometimes it’s the simplest of recipes that really do turn out the most delicious. And that’s definitely the case with today’s recipe. It’s perfect for this time of year when we’re still craving comfort food on these cold winter days, but also wanting something lighter. It also makes for a nice Valentine’s Day recipe too.
This is a great mix. Originally when I set out to make this I was thinking it would be more of a soup. And it is, but this is an ultra-creamy soup.
A bit of a cross between soup, creamy pasta, and rice stew. So just as you would expect, it’s delicious.
When my sister-in-law Lyndsie was in town over Christmas, she pretty much begged for a white bean soup. It’s one of her favorites and she said I never make anything with beans, which isn’t a lie. The family that’s here is not the biggest fan of beans. But I do love to experiment with them when Lynds and/or my cousins are in town.
Anyway, I never got around to making the soup over Christmas. But once I had this idea, I knew it would be delicious, Lyndsie fully agreed.
The details
With a 20 to 30 minute start to finish time, you can imagine the steps are pretty simple. First up, you only need one pot. No sauces, nothing extra, just one pot.
Start with olive oil, shallots, and garlic. To keep things simple, I just used smashed garlic cloves to infuse the oil. Then some butter goes in and then the orzo.
Any time I’m cooking with orzo, I love to toast it in butter before adding in any liquid. This just adds another layer of flavor as the butter cooks around the orzo.
Then comes the chicken broth or veggie broth, along with white beans, and kale. You could easily use spinach in place of kale. From here, simply simmer until the orzo is al dente and things are becoming very creamy.
Stir in the pesto and lots of parmesan and finish it off with lemon.
That’s it. Absolutely nothing fancy, but totally delicious.
For serving
I usually add a little fresh dill and black pepper, but parsley or basil work really well too.
Then, some crusty bread on the side is a must.
It’s different, but so, so good. And who couldn’t love such an easy Monday recipe? Especially after the Super Bowl. I feel like we need this today! Happy Valentine’s day!
Looking for other quick recipes? Here are my favorites:
Baked Sesame Orange Cauliflower
One Pot Stove-Top Mac and Cheese
Skillet Chicken Adobo with Coconut Rice
Lastly, if you make this Creamy White Bean Lemon Pesto Orzo Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy White Bean Lemon Pesto Orzo Soup
Servings: 6
Calories Per Serving: 1331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 4-6 cloves garlic, smashed
- red pepper flakes
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 can white beans
- kosher salt and black pepper
- 1/2 bunch kale, finely shredded
- 1/2 cup basil pesto
- 1/2 cup whole milk or canned full fat coconut milk
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
Instructions
- 1. Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.2. Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through. 3. Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!
Notes
Thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.
This post was originally published on February 14, 2022
Making this recipe tonight. Wondering if beans are drained and rinsed. Very few recipes don’t drain canned beans. Will rate recipe this evening.
I drained and rinsed them.
Hey Cheryl,
You will want to drain the beans:) I hope you love the recipe, let me know if you give it a try! xTieghan
Hi! Could this be made with rice instead?
Hi Joelle,
You bet, you will just need to cook it a little longer! I hope you love the recipe, please let me know if you give it a try! xTieghan
i made tonight and it was delicious. definitely a keeper!!
This recipe sounds fabulous. I’ve given it 4 stars because I haven’t actually cooked it yet. I need clarification on servings. You’ve indicated the recipe yields 6 servings but not the serving size. Soup is a meal I could eat every single day so I love leftovers & without the serving size, I don’t know if I need to just double the recipe or if I should triple.
Thanks.
Hi Marie,
I would say the serving size is about 1 1/2 cups. Please let me know if you give it a try! xTieghan
Hey Eric,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Definitely needed more broth! Soooooo good. Made too much for two people. Can it be frozen?
Hey Linda,
Thanks so much for giving the recipe a try! Yes, you can freeze this:) xTieghan
Hey, Tieghan! This looks fantastic and I was just craving some good soup lately- but quick question: We don’t always have orzo, could I use rice or another pasta instead?
I was thinking the same thing, as I am gluten free!! I would really like to know
I used Israeli couscous
Worked perfectly!
I used long grain rice and it turned out perfectly!
Hi Joan,
GF orzo, arborio rice, or any GF short cut noodle will work:) xTieghan
Agreed! would like to know if I can use another type of pasta
Yes, a short cut pasta will work here:)
I used Israeli couscous
Worked perfectly!
Hey there,
Another short cut pasta or arborio rice would also work well here! Let me know if you give the recipe a try, I hope you love it! xTieghan
This recipe might be my new favorite of yours. It’s extremely delicious and super easy to make. It’s not in your super simple cookbook is it? My family loves this so much! 🙂
Hey Mel,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! Nope, it’s not in the cookbook, all of the recipes on the blog are only on the blog:) xxT
Absolutely loved this recipe. So decadent for our Valentine’s Day dinner. Hubby and I made it together in no time (saved time by making the pesto the night before). Pan seared shrimp to make it extra special but will eat it vegetarian in the future. Thinking I’ll add roasted mushrooms next time. It is super rich so I may try adding less Parmesan next time, though that’s a tough call since we’re parm fanatics.
Hey Sue,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Delicious Soup! The red pepper flakes add just the right bite and the lemon juice and zest finish it off nicely. My husband makes delicious home-made pesto which added so much richness to this soup. I’m always looking for vegan recipes to have on hand that are quick and easy to make. I’m adding this one to the list! Thank you so much!
Hey Helena,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Super tasty, fast, and simple!! Big fan of this for dinner!!
Hi Briana,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
This soup was amazing! I used coconut milk and 8 cups of broth but I wish I had some extra broth in my pantry to thin out the leftovers for lunch tomorrow. It was so good and we fed five easily with full bowls and everyone loved it! Super easy and quick too! I drained the beans fyi as some were asking. Make sure that everything is chopped up first as this comes together fast!
Hey Tracy,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Incredibly easy and flavorful. I wasn’t sure the correct measurements for the kale but I used maybe 2 handfuls from the bagged stuff. Portions were right. It was so, so good!
Hey Leigh,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
We are going through a kitchen renovation. Any way this could be done in a crockpot?
Hey Margie,
Totally, I would cook on low for 6-8 hours. I hope you love this recipe, please let me know if you give it a try! xTieghan
Absolutely delicious!! 10 out of 10. The combined flavors of pesto and lemon and then the cheese, oh my! The zest really takes it to another level, I wouldn’t skip this step! A warm bowl of yummy flavors! I did coconut milk and fresh spinach!
Hey Rachel,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
looking forward to trying this recipe. Would half&half or light cream be a good substitute for the coconut milk?
Hey Debbie,
Totally, cream would be a great substitute. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Delicious…It looks just like risotto and tastes just as good. Quick to make, the only change I made was using chopped frozen spinach instead of kale. The fresh lemon juice and zest take this to a whole new level!
Hey Paula,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Made this tonight for my vegetarian daughter and the whole family loved it! I used spinach and 2% milk with a shot of 10% cream. So garlicky and lemony and creamy, delicious!
Hi Trudy,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan